This recipe comes from L’Espalier in Boston, as posted on Allagash Brewing Company’s Web site, allagash.com. Sabayon, also known by its Italian name, zabaglione, is a simple dessert. It can be served warm, cold, frozen or as a substitute for the custard filling of certain pies. Some people complement sabayon with fruit; this recipe simply calls for whipped cream.
- 1⁄3 cup egg yolks
- 21⁄2 ounces sugar
- 1⁄2 teaspoon lemon zest
- 1⁄2 teaspoon lemon juice
- 1 cup Allagash White
- 1⁄2 cup whipped cream
Set up a double boiler (a medium-sized bowl nestled on top of a saucepan with an inch of water simmering in it, so there is no direct contact with the water, only steam); leave to heat. In a separate bowl, beat the egg yolks, sugar, lemon juice and zest on medium speed until well combined; the mixture should turn a light yellow color. Pour the beer into the double boiler, and slowly add the egg mixture, stirring constantly.
Use an electric mixer or whisk to beat the eggs over the heat until the mixture thickens, like a custard. Continue for at least 10–15 minutes until the mixture is almost three times the original size. Remove from heat when done cooking. In separate bowl, whip cream; fold into egg mixture.